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Fishcakes with Meditteranean vegetables and G’NOSH Muhummura


fish cakes and vegetables

A lovely little recipe for fishcakes with Mediterranean vegetables and G’NOSH Red Pepper Muhummura (now available in Co-Operative stores across the UK).

Serves 2

Ingredients

2 fishcakes

Selection of vegetables of your choice; peppers, courgettes, aubergines, red onions, chopped to a similar size

Fresh herbs, finely chopped. Parsely, mint and coriander all work well

Olive oil

Salt and freshly ground black pepper

Method

Pre heat the oven to 180.

Place all the vegetables onto a baking tray, coat well with olive oil and season well. Bake until the vegetables are soft and melting.

Bake the fishcake in another tray as per the pack instructions

Leftover G’NOSH? Use as a marinade for chicken, fish or tofu!

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Baked sweet potato with G’NOSH Sweet Black Bean, crumbled feta and parsley


Sweet Potato

Perfect for those autumn months! You can substitute with any cheese, but the feta goes particularly well with the Black Bean dip. Would be a good side dish with a roast, but if so it will serve 4, not 2. Sweet potatoes are a great source of Vitamins A and C, and naturally very low fat. Enjoy!

Serves 2

Ingredients

2 sweet potatoes

½ tub G’NOSH Black Bean dip

100g feta cheese

Fresh flat leaf parsley

Drizzle of Extra virgin olive oil

Method

Pre heat the oven to 180 degrees. Prick the potatoes all over with a skewer. Place in the hot oven and bake for about an hour, or until a skewer goes right through and they are soft inside. This will depend on the size of your potatoes and the heat of your oven. When they are ready, split down the middle and fill with G’NOSH Black Bean dip – use as much as you like! Finish with crumbled feta, and sprinkle with parsley and a drizzle of oil.

Leftover G’NOSH? Make a wrap with roast chicken and jalapeño peppers. 

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